Description
A delicious and flavorful garlic chicken recipe that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups mixed vegetables (such as bell peppers, zucchini, and carrots), chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the Dijon mustard, olive oil, honey, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken is marinating, prepare the vegetables. Chop your vegetables into uniform, bite-sized pieces. In a large bowl, toss the chopped vegetables with balsamic vinegar, salt, and pepper.
- Spread the marinated chicken and the vegetables evenly on a large baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the roasted vegetables.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the marinade.
- Substitute the mixed vegetables with seasonal veggies like asparagus or Brussels sprouts for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg